Assorted chocolate sweets

Method
Prep:6hr  ›  Cook:20min  ›  Ready in:6hr20min 

1. Melt the 72% percent chocolate in a double boiler, it should be at 45 to 50 C. Lower the temperature to 27 C and finally bring it back up to 31-32 C. These temperature changes will give the chocolate a perfect shine and it will be easy to remove from a mould.
2. Melt the cooking chocolate in a double boiler without tempering.

Shortbread chocolate

3. Brush a silicon chocolate mould 3 times. Wait until the first layer has hardened, then add the second layer and then wait again for the third layer.
4. In a bowl mix shortbread crumbles with praline and 20g cooking chocolate. Using a piping bag, fill the moulds with the mixture and leave 2mm for the last layer of cooking chocolate. Cover each mould with a layer of cooking chocolate. Leave to cool and remove from the moulds. These sweets keep for up to 1 week. Do not refrigerate.

Rum and coconut truffles

5. Heat 150g creme fraiche in a saucepan over low heat. Add 250g cooking chocolate and the rum. Mix well, cover with a clean kitchen towel and leave to cool in a cool place (but not in the fridge) for 12 hours. Shape small balls then coat with desiccated coconut. If you prefer, you can roll them in cooking chocolate to give them a thin crunchy layer and a soft centre. The truffles keep only for a few days because of the creme fraiche.

Vanilla cream truffle

6. Heat 150g creme fraiche and add 250g cooking chocolate. Add the seeds of the vanilla bean. Mix well and cover with a clean kitchen towel in a cool place (but not in the fridge) for 12 hours. Shape small balls then coat in cocoa powder. The truffles keep only for a few days because of the creme fraiche.

Chocolate crackles

7. Mix the corn flakes and add enough melted unsweetened dark cooking chocolate so that cereals are coated with chocolate. Drop a tablespoon of the mixture on a baking tray lined with greaseproof paper and let cool. You can also make this recipe using silicone moulds and puffed rice. I also used white chocolate, rice pops and chunks of candied orange.

Chocolate and caramel lollies

8. Use lolly moulds and brush 3 layers of cooking chocolate then add a filling of your choice (caramel, milk jam, lemon curd). Add lolly sticks and seal with a top layer of cooking chocolate. Let cool, then decorate as desired.

Mendiants

9. Use round silicone moulds and brush them with cooking chocolate (you can also use small round pie tins). Add pistachio, candied orange, walnuts, almonds, raisins etc. before the chocolate starts to set.

Candied orange peel with chocolate)

10. Cut the candied orange peel into thin strips. Dip each strip into the melted cooking chocolate. Prick with a fork and remove the excess chocolate by lightly tapping the fork on the edge of the chocolate pot. Drop the strips on a baking tray lined with greaseproof paper and let cool.

Tip

A recipe for praline, the French almond and nut brittle, can be found here .